Tag Archives: UGA Marine Extension

Georgia’s Shrimping Fleet Is at a Twenty-Year Low — Here’s Why Local Shrimp Still Matters

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Brunswick, GA |

It’s officially shrimping season off the coast of Georgia, where crews are hard at work pulling in the more than two million pounds harvested every year. But the number of vessels on the water has now shrunk to a twenty-year low — due in large part to the growing competition from overseas imports.

“Imported shrimp can generally come in at a lower cost, and that is one challenge Georgia shrimpers face. And because of the cost of just keeping a ship running — a fish house, fuel costs, time, workforce — they really need to be able to compete in the market and get the price they need to support their businesses,” said Erin Arneson, Seafood Specialist with UGA Marine Extension.

WHY LOCAL STILL MATTERS

While ninety percent of the shrimp consumed in the U.S. is imported, there is still meaningful room in the marketplace for Georgia’s local, wild-caught product — and for consumers willing to seek it out, the difference is worth it.

“It’s going to be fresher a lot of times, and it’s really high in nutrients. When you know where your food is coming from, you can also trust the safety of it,” Arneson said. “It’s really good to get to know the people who are producing the food you’re eating — so you can feel good not only about what you’re eating, but about supporting the people who make that possible.”

PROCESSING CAPACITY UNDER PRESSURE

Supporting Georgia shrimp also means supporting operations like Anchored Shrimp Company, which grades, packs, and peels freshly caught shrimp to meet consumer demand. That kind of processing infrastructure is becoming increasingly rare as coastal development continues to squeeze out working waterfront space.

“The other challenge Georgia shrimpers face is the demand for already peeled and deveined shrimp, which requires a great amount of processing, working waterfront space, water resources, and more,” Arneson said. “As our coastlines change and get developed without thinking about the seafood industry, a lot of that capacity to provide the market with what it wants for domestic shrimp becomes very hard.”

EVERY LOCAL DOLLAR COUNTS

Even though Georgia shrimp may cost a little more at the store, those local dollars go a long way toward supporting an industry that has been struggling for more than a quarter century — and one where domestic supply simply cannot keep up with demand.

“The United States does not currently capture enough shrimp to fulfill consumer demand. Imports will probably always be here,” Arneson said. “But the thing is, we need to make space for Georgia shrimp in the market as well.”

For Georgia’s shrimping communities, the season may be short and the competition steep — but the case for choosing local, wild-caught shrimp has never been stronger.

By: Damon Jones

Georgia’s Shrimping Season Launches Amid Rising Demand and Aquaculture Expansion

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Athens, GA |

Shrimping season in Georgia is just weeks away, and with consumer demand for seafood at an all-time high, local shrimpers may be entering one of their most promising seasons yet. But alongside the opportunity comes a fair share of challenges—particularly for those trying to compete with cheaper imports.

“We think there are coastal and marine opportunities, especially with shellfish production,” says Mark Risse, Director of UGA Marine Extension. “And even things like shrimp, which is the number one consumed seafood product in the United States.”

Despite the popularity of shrimp, the number of commercially licensed shrimping boats in Georgia has steadily declined, dipping below 200 in 2023. Much of that, Risse says, stems from the difficulty of competing with low-cost, imported shrimp flooding the market.

“Their biggest issue is that they can’t compete with the prices for imported shrimp,” he explains. “When people go to the store and purchase shrimp, they’re not often looking to source a higher-quality product, which is our wild Georgia shrimp. So, what we need to do is differentiate that product and have consumers willing to pay more for better quality.”

Risse emphasizes that buying local seafood not only supports quality and freshness—it also strengthens the state’s food security and supply chain resilience.

“We don’t control a lot of that process,” says Risse. “If anything, COVID showed that we can’t count on distribution networks to get food to us. The more we can produce here in Georgia, the more assurance we have that we won’t have to go without.”

While shrimp and oysters have traditionally been staples of the state’s coastal economy—including the launch of Georgia’s first floating oyster farm—another area of aquaculture is quickly gaining attention: aquaponics.

“We do think aquaponics is going to be a growth area,” says Risse. “Around the world, recirculating aquaculture systems that are land-based are growing tremendously because they avoid some of the environmental concerns associated with wastewater discharges. And you can control those systems better.”

Currently, Georgia accounts for less than one percent of U.S. seafood production—a number many hope to grow. That’s where the state’s Aquaculture Conference plays a key role, bringing together producers, researchers, and stakeholders to explore how Georgia can expand its footprint by leveraging its natural resources and infrastructure.

“It’s going to take a great group effort,” says Risse. “We’re going to have to work together. This isn’t something UGA can do alone, or any one agency. But I hope we can create some of that momentum to drive the state forward and take advantage of this opportunity.”

By: Damon Jones